Open Face Crab Sandwich
Created by ellie on March 5, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #23054
Ingredients
- 6 ounces Parmesan cheese (2 cups, grated)
- 1 1/2 cups mayonnaise
- 1 yellow onion, chopped
- 12 ounces crab meat (drained and picked over)
- 1 can (13 3/4 ounce) artichoke hearts (in water, quartered, drained and chopped)
- 1/2 cup parsley, chopped (plus 2 tablespoons)
- 12 ounces sourdough bread (8 slices, 3/4 inch thick 3 x 5 inch)
- 48 ounces tomatoes (8 tomatoes, sliced)
- 8 ounces Monterey Jack cheese (sliced)
How to Make
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Step 1: Mix together first 5 ingredients (-artichokes) plus 1/2 cup parsley in a bowl. Transfer mixture to an 8x8x2 inch glass baking pan (can be prepared 6 hours ahead, covered and refrigerated)
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Step 2: Preheat oven to 400 degrees F. Bake crab mixture for 25 -30 minutes or until bubbling and heated through.
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Step 3: Preheat broiler.
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Step 4: Place bread in a single layer on a baking sheet. Divide hot crab mixture among bread slices (about 1/2 cup each); top with tomato slice and then the cheese slices.
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Step 5: Broil sandwiches until cheese melts (about 2 minutes) - watch so sandwiches don't burn.
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Step 6: Sprinkle sandwiches with remaining parsley (2 tablespoons) and serve.
Nutritional Facts
- Serving Size: 1 (420.2 g)
- Calories 606.8
- Total Fat - 32.8 g
- Saturated Fat - 12.8 g
- Cholesterol - 75.3 mg
- Sodium - 1093.1 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 5 g
- Sugars - 8.7 g
- Protein - 29.2 g
- Calcium - 542.8 mg
- Iron - 3.6 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.4 mg